Name: Pesto Spaghetti Squash Bowl
Total time: PT2760.0S
Yield: 2
Ingredients: 1 Spaghetti Squash; 2 tablespoon Olive Oil; 1 cup Broccoli; 3 tablespoon Water; 3 cup Fresh Spinach; to taste Basil Pesto; 4 ounce Feta Cheese

SideChef

Recipes

Whip up this quick and tasty pesto spaghetti squash bowl to pack in the vegetables without compromising on delicious flavor.

Oven

Pesto Spaghetti Squash Bowl

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Spaghetti Squash

Olive Oil

tablespoon

Broccoli

Water

Fresh Spinach

Basil Pesto

to taste

Feta Cheese

ounce

Stove

Cut {@0:} in half lengthwise and scoop out seeds and gunk around seeds. Brush with {@1:} and place face down on a baking sheet.

Cut Spaghetti Squash (1 N/A) in half lengthwise and scoop out seeds and gunk around seeds. Brush with Olive Oil (1 tablespoon) and place face down on a baking sheet.

Cut Spaghetti Squash (1) in half lengthwise and scoop out seeds and gunk around seeds. Brush with Olive Oil (1 Tbsp) and place face down on a baking sheet.

Bake at 375 degrees F (190 degrees C) for 40 minutes, or until tender.

Take the squash from the oven and let it rest at least 15 minutes until it's cool enough to handle. Scape the "noodles" out lengthwise with a fork. Because we are using the squash as its own bowl, be careful not to rake too far into the skin of the squash.

Place {@0:} and {@1:} in a microwave-safe bowl and cover with a plate. Microwave on high for 3 minutes until broccoli is tender.

Place Broccoli (1 cup) [Chopped] and Water (3 tablespoon) in a microwave-safe bowl and cover with a plate. Microwave on high for 3 minutes until broccoli is tender.

Place Broccoli (1 cup) and Water (3 Tbsp) in a microwave-safe bowl and cover with a plate. Microwave on high for 3 minutes until broccoli is tender.

Heat {@1:} in a large saute pan over medium heat. Add broccoli and {@0:} until spinach has reduced in size, about 3 minutes.

Heat Olive Oil (1 tablespoon) in a large saute pan over medium heat. Add broccoli and Fresh Spinach (3 cup) until spinach has reduced in size, about 3 minutes.

Heat Olive Oil (1 Tbsp) in a large saute pan over medium heat. Add broccoli and Fresh Spinach (3 cups) until spinach has reduced in size, about 3 minutes.

Remove pan from heat and add spaghetti squash noodles and {@1:}, mixing well, then gently stir in {@0:}. Spoon back into squash bowls and serve hot.

Remove pan from heat and add spaghetti squash noodles and Basil Pesto ( to taste), mixing well, then gently stir in Feta Cheese (4 ounce) [cubed]. Spoon back into squash bowls and serve hot.

Remove pan from heat and add spaghetti squash noodles and Basil Pesto (to taste), mixing well, then gently stir in Feta Cheese (4 oz). Spoon back into squash bowls and serve hot.

Pesto Spaghetti Squash Bowl

4.3

46MINS

$1.62

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions